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1
In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, in two batches, beating well after each addition. Beat in vanilla. Sift flours and cocoa together. Fold into creamed mixture.
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2
Turn onto a lightly floured surface. Knead lightly, press together and divide in half. Shape each piece into a disc shape. Wrap in plastic wrap and chill 30 minutes.
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3
Line a baking tray with parchment paper, allowing 1/2 inch overhang. Spread ice-cream evenly over tray. Smooth surface and cover with parchment paper. Freeze until very firm (about 2 hours).
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4
Preheat oven to 350u00b0F. Line two baking trays with parchment paper.
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5
Roll out each dough disc between two sheets of parchment paper until 3mm thick. Using a 2 1/2 inch heart-shaped cutter, cut eight cookies from each dough sheet. Transfer to trays. Chill 15 minutes.
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6
Bake 15-20 minutes, until cooked, cool on tray for 5 minutes. Transfer to wire rack to cool completely.
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7
Lift ice-cream onto a board. Peel off top layer of paper. Using heart-shaped cutter, cut out eight hearts. Sandwich each ice-cream heart between two cookies. Return to the freezer until ready to serve.
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8
To decorate, make a small heart template from parchment paper. Place on top of the cookies and dust with powdered sugar. Remove template and top cookies with half a strawberry.
